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Yao Y, Feng J, Ao N, Zhang Y, Zhang J, Wang Y, Liu C, Wang M, Yu C. Natural agents derived Pickering emulsion enabled by silica nanoparticles with enhanced antibacterial activity against drug-resistant bacteria. J Colloid Interface Sci 2024; 678:1158-1168. [PMID: 39288711 DOI: 10.1016/j.jcis.2024.09.066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2024] [Revised: 08/19/2024] [Accepted: 09/07/2024] [Indexed: 09/19/2024]
Abstract
The emergence of antibiotic-resistant bacteria such as methicillin-resistant Staphylococcus aureus (MRSA) has become a global health challenge due to the overuse of antibiotics. Natural substances including enzymes and essential oils have shown great potential as alternative treatment options. However, the combinational use of these natural agents remains challenging due to the denaturation of enzymes upon direct contact with oil. In this study, we report the design of a Pickering emulsion containing two natural antibacterial agents, lysozyme and tea tree oil, stabilized by fractal silica nanoparticles. In this design, the enzyme activity is kept and the volatility problem of tea tree oil is mitigated. Due to synergistic bacterial cell wall digestion and membrane disruption functions, potent bactericidal efficacy in vitro against drug-resistant bacteria is achieved. The therapeutic potential is further demonstrated in a wound healing model with drug-resistant bacteria infection, better than a synthetic antibiotic, Ampicillin. This study opens new avenues for the development of natural product-based antimicrobial treatments with promising application potential.
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Affiliation(s)
- Yining Yao
- School of Chemistry and Molecular Engineering, East China Normal University, Shanghai 200241, China
| | - Jiayou Feng
- School of Chemistry and Molecular Engineering, East China Normal University, Shanghai 200241, China
| | - Niqi Ao
- School of Chemistry and Molecular Engineering, East China Normal University, Shanghai 200241, China
| | - Ye Zhang
- School of Chemistry and Molecular Engineering, East China Normal University, Shanghai 200241, China
| | - Jun Zhang
- Australian Institute for Bioengineering and Nanotechnology, The University of Queensland, St Lucia, QLD 4072, Australia
| | - Yue Wang
- Australian Institute for Bioengineering and Nanotechnology, The University of Queensland, St Lucia, QLD 4072, Australia
| | - Chao Liu
- School of Chemistry and Molecular Engineering, East China Normal University, Shanghai 200241, China.
| | - Meiyan Wang
- School of Medicine, Shanghai University, Shanghai 200444, China.
| | - Chengzhong Yu
- School of Chemistry and Molecular Engineering, East China Normal University, Shanghai 200241, China; Australian Institute for Bioengineering and Nanotechnology, The University of Queensland, St Lucia, QLD 4072, Australia.
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Wen L, He H, Liu Y, Wang W, Du P, Hu P, Cao J, Ma Y. Research progress on natural preservatives of meat and meat products: classifications, mechanisms and applications. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:7085-7095. [PMID: 38546416 DOI: 10.1002/jsfa.13495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 02/21/2024] [Accepted: 03/28/2024] [Indexed: 04/09/2024]
Abstract
Meat and meat products are highly susceptible to contamination by microorganisms and foodborne pathogens, which cause serious economic losses and health hazards. The large consumption and waste of meat and meat products means that there is a need for safe and effective preservation methods. Furthermore, toxicological aspects of chemical preservation techniques related to major health problems have sparked controversies and have prompted consumers and producers to turn to natural preservatives. Consequently, natural preservatives are being increasingly used to ensure the safety and quality of meat products as a result of customer preferences and biological efficacy. However, information on the current status of these preservatives is scattered and a comprehensive review is lacking. Here, we review current knowledge on the classification, mechanisms of natural preservatives and their applications in the preservation of meat and meat products, and also discuss the potential of natural preservatives to improve the safety of meat and meat products. The current status and the current research gaps in the extraction, application and controlled-release of natural antibacterial agents for meat preservation are also discussed in detail. This review may be useful to the development of efficient food preservation techniques in the meat industry. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Lei Wen
- Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
- College of Life Sciences, Yantai University, Yantai, China
| | - Hongjun He
- College of Life Sciences, Yantai University, Yantai, China
| | - Yaobo Liu
- Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Weiting Wang
- Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Pengfei Du
- Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Peng Hu
- Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Jianfang Cao
- Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Yanli Ma
- Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
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Ni Y, Zhao J, Zhang W, Tan L, Li Y, Li H, Xu B. Efficient Fresh Lamp Light-Harvesting Films with the Self-Activating Continuous and Recyclable Bactericidal Ability for Ultrapersistent Freshness of Perishable Muscle Food. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:2756-2764. [PMID: 38048174 DOI: 10.1021/acs.jafc.3c07299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/06/2023]
Abstract
A large quantity of perishable muscle food is being wasted due to harmful bacteria infestation during the sales and circulation each year and facing challenges. In this study, a self-activated bactericidal active film (PLA/g-C3N4@PCN-224) responsive to fresh lamp light was prepared, which showed excellent hydrophobicity, water vapor resistance, and thermal stability. Due to the synergistic effect between light-induced reactive oxygen species and the high specific surface area of g-C3N4@PCN-224, this film still maintains 99.99% bactericidal efficacy against Escherichia coli and Staphylococcus aureus after 10 days of continuous bactericidal activity test. The results of cell and hemolysis experiments indicated that the film was safe and nontoxic and can effectively preserve fresh pork for 7 days. Moreover, the film also exhibited a recyclable and efficient killing activity. A strategy for achieving ultrapersistent freshness of perishable muscle food was provided.
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Affiliation(s)
- Yongsheng Ni
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province China
| | - Jinsong Zhao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province China
| | - Wendi Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province China
| | - Lijun Tan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province China
| | - Yumeng Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province China
| | - Haoran Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province China
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food & Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui Province, China
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Battistini R, Masotti C, Bianchi DM, Decastelli L, Garcia-Vozmediano A, Maurella C, Fauconnier ML, Paparella A, Serracca L. In Vivo Evaluation of the Potential of Thyme and Lemon Hydrolates as Processing Aids to Reduce Norovirus Concentration during Oyster Depuration. Foods 2023; 12:3976. [PMID: 37959094 PMCID: PMC10647395 DOI: 10.3390/foods12213976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 10/24/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
In this study, we evaluated the use of hydrolates, co-products of essential oil distillation, as processing aids to improve the depuration process of Pacific oysters (Crassostrea gigas) as a post-harvest method aimed at reducing the norovirus (NoV) viral load. Live oysters were kept in water to which hydrolates of Thymus serpyllum and Citrus limon at 1% were added for 24 h. The concentration of NoV was quantified using the ISO 15216-1 quantitative real-time RT-PCR method in the oyster digestive tissue both before and after the treatment. The results showed a significant reduction of 0.2 log in the NoV GII concentration after 24 h of treatment with 1% C. limon hydrolate. Conversely, treatment with T. serpyllum did not appear to reduce the concentration of NoV compared to the control. Additionally, a sensory analysis was conducted through a blind survey comparing untreated and treated oysters. No changes in the sensory and physical characteristics of the oysters were observed, except for a decrease in the marine flavour intensity, which was positively perceived by consumers. These results indicate that the addition of hydrolates of C. limon at 1% during depuration might represent a promising processing aid for enhancing both the safety and acceptability of live oysters.
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Affiliation(s)
- Roberta Battistini
- Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d’Aosta, 10154 Turin, Italy; (R.B.); (D.M.B.); (L.D.); (A.G.-V.); (C.M.); (L.S.)
| | - Chiara Masotti
- Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d’Aosta, 10154 Turin, Italy; (R.B.); (D.M.B.); (L.D.); (A.G.-V.); (C.M.); (L.S.)
| | - Daniela Manila Bianchi
- Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d’Aosta, 10154 Turin, Italy; (R.B.); (D.M.B.); (L.D.); (A.G.-V.); (C.M.); (L.S.)
| | - Lucia Decastelli
- Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d’Aosta, 10154 Turin, Italy; (R.B.); (D.M.B.); (L.D.); (A.G.-V.); (C.M.); (L.S.)
| | - Aitor Garcia-Vozmediano
- Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d’Aosta, 10154 Turin, Italy; (R.B.); (D.M.B.); (L.D.); (A.G.-V.); (C.M.); (L.S.)
| | - Cristiana Maurella
- Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d’Aosta, 10154 Turin, Italy; (R.B.); (D.M.B.); (L.D.); (A.G.-V.); (C.M.); (L.S.)
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2, 5030 Gembloux, Belgium;
| | - Antonello Paparella
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy;
| | - Laura Serracca
- Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d’Aosta, 10154 Turin, Italy; (R.B.); (D.M.B.); (L.D.); (A.G.-V.); (C.M.); (L.S.)
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Tan L, Ni Y, Xie Y, Zhang W, Zhao J, Xiao Q, Lu J, Pan Q, Li C, Xu B. Next-generation meat preservation: integrating nano-natural substances to tackle hurdles and opportunities. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 37702757 DOI: 10.1080/10408398.2023.2256013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/14/2023]
Abstract
The increasing global meat demand raises concerns regarding the spoilage of meat caused by microbial invasion and oxidative decomposition. Natural substances, as a gift from nature to humanity, possess broad-spectrum bioactivity and have been utilized for meat preservation. However, their limited stability, solubility, and availability hinder their further development. To address this predicament, advanced organic nanocarriers provide an effective shelter for the formation of nano-natural substances (NNS). This review comprehensively presents various natural substances derived from plants, animals, and microorganisms, along with the challenges they face. Subsequently, the potential of organic nanocarriers is explored, highlighting their distinct features and applicability, in addressing these challenges. The review methodically examines the application of NNS in meat preservation, with a focus on their pathways of action and preservation mechanisms. Furthermore, the outlook and future trends for NNS applications in meat preservation are concluded. The theory and practice summary of NNS is expected to serve as a catalyst for advancements that enhance meat security, promote human health, and contribute to sustainable development.
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Affiliation(s)
- Lijun Tan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Yongsheng Ni
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Yong Xie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Wendi Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Jinsong Zhao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Qing Xiao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Jingnan Lu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Qiong Pan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Cong Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
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